Recipe Database

Welcome to the Intervale Food Hub recipe collection! Our goal is to inspire you to cook delicious food at home using the best seasonal ingredients. Every week, we find a handful of recipes to use with the ingredients that we're delivering that week, so our collection is constantly changing and growing. 

Fennel and Summer Squash Salad

squash and fennel salad

From Daniel Gritzer for Serious Eats; photo by Vicky Wasik; adjustments made for Intervale Food Hub members

Ingredients

  • 1 pound small yellow summer squash, thinly sliced into rounds on a vegetable slicer
  • 1 small fennel bulb, halved, cored, and thinly sliced lengthwise on a vegetable slicer
  • 2 tablespoons chopped fresh dill
  • 2 tablespoons extra-virgin olive oil, for dressing
  • 2 teaspoons fresh juice from 1 lemon
  • Kosher salt and freshly ground black pepper
  • 3 ounces fresh goat cheese, crumbled

Directions

In a large bowl, combine squash, fennel, dill, olive oil, and lemon juice and toss to combine. Season with salt and pepper. Add goat cheese, gently toss, and serve right away.